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Can someone please post the recipe for French Toast Casserole. It was posted here about a month or so ago. I made for Christmas and it was fabulous. I have to make it for a show on Saturday and can't find my print out. Thanks, Kim |
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Is this it? Monte Cristo Casserole
1 cup fat-free (skim) milk 6 eggs 2 packages (12.5 ounces each) frozen French toast slices, thawed 8 ounces deli baked ham, diced 8 ounces deli roast turkey, diced 4 ounces Swiss cheese, grated (1 cup) 1/4 cup fresh parsley, snipped 1 tablespoon powdered sugar 2 cups fresh strawberries, sliced 1/2 cup strawberry ice cream topping
1. Preheat oven to 375F. Heat milk in small microwave-cooker on HIGH 3 minutes or until hot. Whisk eggs in a bowl; add hot milk to eggs, whisking until blended. Cut French toast into 3/4-inch cubes; place in large colander bowl. Pour egg mixture over French toast cubes; toss gently; set aside.
2. Dice ham and turkey. Grate cheese. Snip parsley. Combine ham, turkey, cheese and parsley in a bowl; mix. Layer half of the French toast cubes in bottom of a rectangular baker. Top with half of the meat and cheese mixture. Repeat.
3. Bake 30-35 minutes or until golden brown and set in center. Remove to cooling rack; cool 10 minutes. Sprinkle with powdered sugar.
4. Slice strawberries. Combine strawberries with strawberry topping in small colander bowl. Cut casserole into squares; serve. Top each serving with strawberry mixture.
Yield: 12 servings or 24 sample servings
Nutrients per serving: Calories 280, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 165 mg, Carbohydrate 33 g, Protein 18 g, Sodium 900 mg, Fiber 2 g |
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That sounds really good!! I love Monte Christo Sandwiches!! Michelle |
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Sounds great but that is not it...It was 5 eggs, two cups of milk and cinnamon. I think and had 1 mixture of maple syrup and brown sugar to pour on top. You had to refrigerate overnight. |
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 | | From: Geli | Sent: 1/8/2009 8:35 PM |
It's in the document section Recipes -> Cook books -> Stoneware Sensations
Oven Baked French Toast (Stoneware Sensations cookbook, pg 39) This make-ahead dish can be prepared the night before, then popped in the oven a half hour before breakfast. It bakes up fluffy and golden in our Stoneware Baker. Top with fresh, succulent strawberries before serving.
1 loaf (8 ounces) French Bread 6 eggs 1½ cups milk 4 tablespoons granulated sugar, divided 1 teaspoon vanilla �?teaspoon salt Ground cinnamon (optional) Powdered sugar 1 pound strawberries, stemmed and sliced (about 3 cups) ½ teaspoon lemon zest 1 teaspoon lemon juice
1. Using Kitchen Spritzer, spray 9�?x 13�?Baker with vegetable oil. Using Serrated Break Knife, cut bread into 1-inch-thick slices (10-16 slices); arrange closely in single layer in prepared Baker. In Classic 2-Qt. Batter Bowl, beat eggs with Stainless Steel Whisk. Whisk in milk, 3 tablespoons of the granulated sugar, vanilla and salt; pour over bread. Cover and refrigerate at least 1 hour or overnight. 2. Preheat oven to 400°F. Sprinkle bread with cinnamon, if desired. Bake, uncovered, 30 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar using Flour/Sugar Shaker. 3. Slice strawberries with Egg Slicer Plus; place in Classic Batter Bowl. Add lemon zest, juice and the remaining 1 tablespoon granulated sugar; mix lightly. Serve over warm French toast.
Yield: 8 servings
Approximately 200 calories an 6 grams of fat per serving (2 slices of French toast and �?cup strawberry topping)
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Here's a recipe I've used recently... Overnight Crème Brule French Toast Recipe<o:p></o:p> This is a wonderful cross between the delightful dessert, crème brule, and the favorite brunch dish, French toast.<o:p></o:p> Ingredients: <o:p></o:p> - 3 tablespoons low- or no-trans fat margarine or butter <o:p></o:p>
- 5 tablespoons regular or reduced-calorie pancake syrup <o:p></o:p>
- 1/3 cup packed brown sugar <o:p></o:p>
- 2 tablespoons plus 2 teaspoons Grand Marnier® (or other liqueur), divided <o:p></o:p>
- At least 8 (1 inch thick) slices of French or sourdough bread (you might need more to cover the bottom of the pan depending on the size of your bread) <o:p></o:p>
- 3 large eggs <o:p></o:p>
- 1/2 cup egg substitute (such as Egg Beaters®) <o:p></o:p>
- 1 1/2 cups fat-free half-and-half <o:p></o:p>
- 1 teaspoon vanilla extract <o:p></o:p>
- 1/4 teaspoon salt <o:p></o:p>
- Garnish: fresh strawberries or other berries and a dollop of light whipped cream or Light Cool Whip®. <o:p></o:p>
Preparation:<o:p></o:p> 1. Coat a 9x13-inch baking dish with canola cooking spray. Melt margarine or butter in a small nonstick saucepan over medium heat. Mix in reduced-calorie pancake syrup, brown sugar, and 2 tablespoons Grand Marnier®, stirring until sugar is dissolved. Pour the mixture into the prepared baking dish. 2. Remove crusts from bread and arrange slices in the baking dish in a single layer on top of the brown sugar mixture (enough slices to cover the bottom of the pan). 3. In small bowl, whisk together eggs, egg substitute, fat-free half-and-half, vanilla extract, 2 teaspoons Grand Marnier®, and salt. Pour mixture evenly over the bread. Cover well and chill at least 8 hours or overnight. 4. Preheat oven to 350°F. Remove the dish from the refrigerator and bring to room temperature. 5. Bake uncovered 35 to 40 minutes until puffed and lightly browned. Serve with fresh fruit and a dollop of light whipped cream if desired.<o:p></o:p> Yield: <o:p></o:p> 8 servings<o:p></o:p> Nutritional Information: <o:p></o:p> Per serving: 294 calories, 12 g protein, 44 g carbohydrate, 6.5 g fat (1.5 g saturated fat, 2.1 g monounsaturated fat, 1.8 g polyunsaturated fat), 82 mg cholesterol, 2 g fiber, 537 mg sodium. Calories from fat: 20%.<o:p></o:p> <o:p>Note: </o:p> <o:p>I added sliced apples on top of the mixture in the baker & sprinkled cinnamon sugar over the apples. Rec'd applause by everyone.</o:p> |
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